Green Smoothies II
Why green leafy vegetables?
1. High micronutrient content
The micro-nutrient content of green leaves is far superior to those of our usual staples such as cereals, potatoes, milk or meat. If by "Green Leaves" is mentioned, it is not so much lettuce as this is very poor in minerals and vitamins, but those green leafy vegetables, which are characterized by a very high micronutrient content.
These include wild vegetables, herbs, sprouts and green vegetables culture. In addition, the leaves of carrots, radishes, turnips and beetroots are used.
They are much richer in protein, rich in minerals and vitamin-rich than their beet or tuber, so that it would be a shame to throw away the green. The leaves of the beetroot for example, contain eight times as much calcium, three times as much iron and magnesium, six times as much vitamin C, nearly 200 times as much vitamin A and 2,000 times as much vitamin C as the beetroot tuber.
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